Chicken Galantine

Name: Chicken Galantine
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: Hungarian
Ingredients: 1 whole chicken, about 1.5 kg (to be boned, skin kept whole); 250 g veal; 30 g butter; 3 tbsp flour; 200-300 ml strong beef broth (homemade or from a cube); 2 eggs; salt, pepper; 1 tsp pâté spice mix; 2 hard-boiled eggs, sliced; 50 g pistachios, shelled; 80 g truffle, sliced; 100 g cooked tongue or ham, cut into strips; 100 g roasted goose liver, cut into slices; 2-3 l vegetable stock for cooking (carrot, celery, onion, bay leaf, water)

Time: 3 hr 30 min (about 1 h hands-on)6 servingsapprox. 850 kcal / serving (estimated)approx. 59 g protein / serving

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Method

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On the back of the cleaned chicken, cut the skin lengthwise to the bone, and carefully peel the skin off the body so it stays whole (if it does tear, sew it up with needle and thread).
Remove the chicken meat from the bones, and grind it finely together with the veal.
Melt butter in a saucepan, stir in the flour, then add enough broth to make a thick paste; keep stirring over medium heat until the mixture pulls away from the bottom of the pan.
Remove the roux from the heat, let it cool, then mix it into the ground meat together with the 2 eggs.
Pound the mixture into a paste, pass through a sieve, and season with salt, pepper and pâté spice mix.
Lay the peeled-off chicken skin on a kitchen towel, and spread half of the farce evenly over it.
Layer the hard-boiled egg slices, the pistachios, the truffle, the strips of tongue/ham and the slices of goose liver on top, then cover with the other half of the farce.
Sew the skin closed, roll the whole thing tightly in a kitchen towel, and tie it with string at both ends and in the middle.
Place it in hot vegetable stock, and simmer over low heat for about 2.5-3 hours.
Remove the cooked galantine, still wrapped, place it between two cutting boards, weigh it down, and let it cool completely this way, ideally overnight in the fridge.
Unwrap the towel, cut the galantine into thin slices, and serve cold.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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